Mini Mushroom & Gruyère Pot Pies with Thyme
Cozy individual pot pies filled with a creamy Gruyère and mushroom filling, infused with thyme and topped with flaky puff pastry — perfect for a comforting urban kitchen meal.
Equipment
- 1 Mixing bowl for egg wash and filling
Ingredients
Main Ingredients
- 2 tablespoon Butter
- 1 small Onion finely chopped
- 2 Garlic cloves minced
- 1 lb Mixed mushrooms chopped
- 1 tablespoon Fresh thyme leaves
- 1 tablespoon All-purpose flour
- ½ cup Vegetable broth
- ½ cup Heavy cream
- ½ teaspoon Dijon mustard
- ¾ cup Shredded Gruyère cheese
- Salt and black pepper to taste
- 1 sheet Puff pastry thawed
- 1 Egg for egg wash
- 4 Small ramekins or oven-safe bowls
Instructions
Instructions
- Preheat oven to 375°F.
- Melt butter in skillet over medium heat.
- Add chopped onion and cook until translucent (3–4 minutes).
- Add garlic and cook for 30 seconds.
- Stir in mushrooms and thyme. Cook 8–10 minutes until moisture evaporates.
- Sprinkle in flour and stir for 2 minutes.
- Gradually pour in broth and cream while stirring.
- Stir in mustard and Gruyère until melted. Remove from heat.
- Divide mixture among ramekins.
- Top each ramekin with puff pastry round, seal edges, and cut slit for steam.
- Place ramekins on baking sheet and bake 20–25 minutes until pastry is golden.
- Let cool slightly before serving.
Notes
Let pot pies cool slightly before serving. Use fresh thyme for best flavor and don’t skip the mustard for depth.